Ingredients:
1 cup finely crushed pretzels
5 tablespoons butter, melted
1 package (8 oz.) cream cheese, softened
¾ cup sugar
Zest from 1 large lime
Juice from 1 large lime (if the limes you are using are really small, use two of them)
3 tablespoons finely chopped fresh mint (I like it minty, so I use 3 tbsp. of mint)
2 cups Whipped Topping
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Preparation:
In a medium sized bowl mix together the pretzel crumbs and the butter.
Press the pretzels onto the bottom of an 8-inch springform pan, or a round pan lined with plastic wrap.
Freeze the crust for at least one hour.
In your mixers bowl, beat together the cream cheese, sugar, zest, juice, and mint. Mix until well blended.
Whisk in the whipped topping.
Spoon the filling over the crust.
Freeze for at least 6 hours. Over night is best.
Carefully remove the pie from the pan and top it with some crushed pretzels and thin slices of lime.
Keep it frozen.
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